Savory meets cheesy in our Beef Nacho Casserole. It’s a hearty blend of lean beef, creamy cheddar and pepperjack, and a mix of onions, bell peppers, olives, and tortilla chips.
Okay, so casseroles aren’t usually my thing… but nachos, cheese, and beef totally are. Nachos + Beef + Cheese all together in this Beef Nacho Casserole? Um, yes, please!
This Nacho Cheese Casserole is yummy. The tortilla chip crumbs don’t bake into a hard crust but rather form a buttery-crunchy delicious base for the rest of the toppings to sit upon. Mmmm.
The rest of the ingredients should seem pretty familiar if you’ve ever had beef nachos. And I really hope you’ve had nachos because if you haven’t, then you aren’t really living. Just look at all that gooey & bubbly goodness in this nachos casserole.
Table of Contents
Reasons to Love This Nacho Casserole
- It’s a versatile recipe that allows for easy customization with various toppings and spices to suit any taste.
- It’s an all-in-one dish, combining protein, dairy, and vegetables, minimizing cleanup and preparation time.
Recipe Ingredients
- Shredded Cheddar and Pepper Jack Cheese: These cheeses melt into gooey, creamy layers with a mild to spicy flavor.
- Medium-Hot Salsa: Salsa brings a tangy, slightly spicy taste and a moist texture that infuses the casserole with vibrant flavor.
- Red and Green Bell Peppers: Provide a sweet and slightly bitter contrast and add crunch and vibrant color.
See the recipe card for full information on ingredients and quantities.
Variations
- Meat Variation: Instead of ground beef, try using pulled pork, shredded chicken, or use ground turkey. Pulled pork introduces a sweet, smoky richness, while shredded chicken offers a lighter, yet hearty alternative. Ground turkey is another excellent option, providing a leaner choice.
- Seasoning Alternative: For a flavorful twist on the Beef Nacho Casserole, consider incorporating a blend of cumin, chili powder, and smoked paprika. This trio deepens flavors with earthy, spicy, and smoky for a richer aroma and taste.
How to Make Beef Nacho Casserole
Step #1: Heat oven to 375 degrees Fahrenheit (190 degrees Celsius). Place tortilla chips in a blender and pulse into fine crumbs. Pour in the melted butter and continue to pulse until well combined. Press into the bottom of a 13×9″ baking dish. Bake for 8-10 minutes, or until golden brown. Set aside to cool.
Step #2: Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, red peppers, green peppers, ground beef, and garlic salt; cook, stirring to break up clumps of beef, until the peppers are soft and the beef is no longer pink, about 5 minutes. Drain off any excess fat from the skillet.
Step #3: Pour the jar of salsa into a large bowl. Fold in the cooked beef mixture, 1 cup of the cheddar cheese, ½ cup of the pepper jack cheese, and olives. Scrape the entire mixture into the prepared crust. Sprinkle the remaining cheeses over the top.
Step #4: Bake at 375 degrees Fahrenheit (190 degrees Celsius) for 30 minutes. Sprinkle green onions and cilantro evenly over the top.
Expert Tips
- Butter Distribution: When mixing the tortilla chip crumbs with melted butter, ensure even distribution to avoid dry spots. This helps create a consistent crust.
- Beef Browning Technique: For the most flavor, brown the ground beef until it develops a slight crust before adding the peppers and onions. This caramelization adds depth to the dish.
Frequently Asked Questions
To add more heat, consider using a hot salsa, adding diced jalapeños to the beef mixture, or sprinkling in crushed red pepper flakes before baking.
This casserole pairs wonderfully with a side of guacamole, sour cream, and a fresh salad or grilled vegetables for a balanced meal.
Storage Info
Store the Beef Nacho Casserole in an airtight container in the refrigerator for up to 3 days. While it’s possible to freeze the casserole for up to 2 months, note that the texture of the tortilla chips may soften upon thawing.
To reheat, cover with aluminum foil and warm in a 350°F (175°C) oven until heated through, about 20 minutes.
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Beef Nacho Casserole Recipe
Ingredients
- 1 12 oz bag tortilla chips
- 1/2 c. butter - melted
- 2 tablespoons grapeseed oil
- 1 medium yellow onion - diced
- 1 large red bell pepper - diced
- 1 large green bell pepper - diced
- 1 pound lean ground beef
- 1/2 teaspoon garlic salt
- 2 cups shredded cheddar cheese
- 1 cup shredded pepperjack cheese
- 1 jar - 16 ounces medium-hot salsa
- 1 can - 2.2 ounces sliced black olives, drained (about ¼ cup)
- 3 large green onions - trimmed and sliced
- 1/4 c. chopped cilantro
Instructions
- Heat oven to 375 degrees Fahrenheit (190 degrees Celsius). Place tortilla chips in a blender and pulse into fine crumbs. Pour in the melted butter and continue to pulse until well combined. Press into the bottom of a 13×9" baking dish. Bake for 8-10 minutes, or until golden brown. Set aside to cool.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, red peppers, green peppers, ground beef, and garlic salt; cook, stirring to break up clumps of beef, until the peppers are soft and the beef is no longer pink, about 5 minutes. Drain off any excess fat from the skillet.
- Pour the jar of salsa into a large bowl. Fold in the cooked beef mixture, 1 cup of the cheddar cheese, ½ cup of the pepper jack cheese, and olives. Scrape the entire mixture into the prepared crust. Sprinkle the remaining cheeses over the top.
- Bake at 375 degrees Fahrenheit (190 degrees Celsius) for 30 minutes. Sprinkle green onions and cilantro evenly over the top.
NOTES
Nutrition
The crust was a no for me and my son. The wife said it was ok. If I ever make this dish again it will be without the crust. It changed the whole texture of the dish and not in a good way.
Everything else about the dish was good. Just not a fan of the crust.
Will probably just layer soft toco shells on the bottom next time.
This was the bomb. Exactly as the recipe is. Just add some sour cream. I will make this again.
I really did not like the chips crust. I didn’t like its taste or texture. It completely took away from the taste of the casserole which was very good. I will make this again with a pizza crust, or layering whole nacho chips, or tortillas.
This looked beautiful in the casserole dish and I’ll make it again. However, for my family, the crust was a flop. It wasn’t solid enough to be an actual crust so the crumbs just mixed into the casserole on the plate and honestly, ruined the taste. Next time I will just layer tortilla chips on the bottom or just serve it on top of chips.
Looking forward to making it..I can taste it already😊
Husband loved it, great flavor. I added just a touch of worshershire
Oops wrong recipe. I made cabbage roll casserole